Paula Deen Corn Salad Recipe

This Paula Deen Corn Salad is a fresh and crisp recipe, which is made with sweet fresh corn and salty feta cheese. It’s the perfect summer side dish, ready in about 23 minutes.

Paula Deen Corn Salad Ingredients

For the Salad:

• 4 larger ears fresh corn, shucked (yields about 4 cups of kernels)
• 1 heaping cup grape tomatoes, halved
• 1 cup English cucumber, diced
• 1/3 cup red onion, diced
• 2/3 cup crumbled feta cheese
• 3 Tbsp fresh parsley, finely chopped
• 2 Tbsp fresh basil, finely chopped

For the Dressing:

• 1/4 cup olive oil
• 1 1/2 Tbsp red wine vinegar
• 1 Tbsp lemon juice
• 1 1/2 tsp honey
• 1/2 tsp minced garlic
• 1/2 tsp each salt and freshly ground black pepper

How To Make Paula Deen Corn Salad

1. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, minced garlic, salt, and pepper. Place the dressing in the refrigerator to chill while you prepare the salad.
2. Cook the Corn: Bring a large pot of water to a boil. Prepare a large bowl of ice water and set it nearby. Add the shucked corn to the boiling water and cook for just 2-3 minutes.
3. Cool and Cut the Corn: Immediately transfer the corn from the boiling water to the ice water bath to stop the cooking process. Let it cool for a few minutes, then drain it well. Carefully cut the kernels from the cobs and place them in a large salad bowl.
4. Combine the Salad: To the bowl with the corn kernels, add the halved grape tomatoes, diced cucumber, diced red onion, crumbled feta cheese, chopped parsley, and chopped basil.
5. Toss and Serve: Give the chilled dressing another quick whisk, then pour it over the salad. Toss everything together until well coated. Season with more salt if desired and serve.

Recipe Tips

• How to get the best crisp corn? The key is to blanch the corn very briefly (only 2-3 minutes) and then immediately shock it in an ice bath. This cooks it just enough to enhance its sweetness while keeping it wonderfully crisp.
• Why make the dressing first? Preparing the dressing ahead of time and letting it chill allows the flavors of the garlic, vinegar, and honey to meld together, resulting in a more cohesive and delicious vinaigrette.
• When is the best time to serve this salad? For the best texture, serve the salad within 2 hours of tossing it with the dressing. This ensures all the vegetables stay crisp and don’t get soggy. Keep it chilled until you’re ready to serve.
• Can I use frozen or canned corn? While fresh corn off the cob provides the best crisp texture, you can use thawed frozen corn or well-drained canned corn in a pinch. If using frozen corn, there’s no need to blanch it.

What To Serve With Corn Salad

This delicious summer salad is the perfect side dish for any grilled main course.

• Grilled chicken, steak, or salmon
• Burgers and hot dogs
• BBQ pulled pork sandwiches
• As part of a picnic or potluck spread

How To Store Corn Salad

• Refrigerate: This salad is best served on the day it’s made. Store any leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will soften slightly over time.

Corn Salad Nutrition Facts

• Calories: 290kcal
• Carbohydrates: 32g
• Protein: 8g
• Fat: 17g
• Saturated Fat: 5g
• Cholesterol: 18mg
• Sodium: 425mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Broccoli Salad Recipe
• Paula Deen Bobby’s Goulash Recipe